A lemony butter sauce infuses these shrimp with a flavor that is perky and decadent all at once. You’ll be tempted to serve it over all your seafood dishes. But look out! You may find yourself talking in a Georgia drawl by the end of the meal. Serve this dish with white rice or Easy Almond Rice Pilaf (page 47) for a no-fuss fancy meal.
Ingredients
serves 4 to 68 tablespoons (1 stick) unsalted butter
6 tablespoons freshly squeezed lemon juice
1 teaspoon salt
Freshly ground black pepper to taste
2 pounds large shrimp, peeled and deveined
Step 1
Combine the butter, lemon juice, salt, and pepper in a large skillet over medium heat. Cook the mixture, stirring constantly, for about 1 minute, or until the butter melts.
Step 2
Stir in the shrimp. Cover the pan and reduce the heat to medium-low. Cook, stirring occasionally, for about 5 minutes, or until the shrimp are just opaque.[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
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